Step 1

Line a pie pan with aluminum foil and spray with cooking spray.

Step 2

Bring water to a boil in a pot over high heat. Stir in cornmeal slowly. Add sun-dried tomatoes, garlic, and pepper. Reduce heat to low and let simmer until thick, about 10 minutes. Pour into the prepared pan; smooth out evenly. Chill in the refrigerator for 1 to 2 hours.

Step 3

Mix tomatoes, onion, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl. Chill bruschetta until ready to use.

Step 4

Heat olive oil in a medium frying pan over medium-high heat. Remove polenta from the pie pan and slice into 8 triangles. Brown slices in hot oil until golden, about 6 minutes per side. Drain on paper towels; transfer to a serving plate. Sprinkle with Parmesan cheese and serve with bruschetta topping on each slice.